If you’re Indian, Sri Lankan, Bangladeshi or even Pakistani then I’m sure you love pickles or aachaar however you’d like to call it. In Goa, we pickle almost all foods like the rest of India. This Goan Brinjal pickle or aubergine pickle or eggplant pickle recipe is a perfect example of how we pickle foods in Goa.
I meant to put this recipe out for the longest time but wanted to get some pictures of the original pickle made by my mum-in-law. She is a pro in pickle-making and for those of you who’d followed my #thehomemadepickleseries last year would definitely agree to the same.
A SHORT NOTE ABOUT AUBERGINES:
Fun-fact, aubergines which are known to us as elongated or rounded vegetables are in reality fruits. It has a firm shiny skin covering a pale, creamy white or greenish flesh. This fruit is known to be originally Indian, which was later taken by the Arabs to other parts of the world in the 11th century. Aubergines require a warm weather along with abundant irrigation to grow. Oriental and Indian aubergines are generally slimmer and not so bitter to taste.
Aubergines generally have a delicate flavour and is widely used in Indian, Eastern and Mediterranean cooking.
Famous dishes like moussaka, ratatouille, baba ghannouj, baingan ka barta, etc. uses aubergines. Aubergines are delicious and used as an accompaniment to mutton and other white meats. It can be eaten hot, either as a main dish stuffed or as a soufflé or even as a garnish when sautéed, in the form of fritters like they do in Goa (crumb fried), puréed, or cold in the form of a cold purée or even as a salad ingredient.
OTHER RECIPES FROM #THEHOMEMADEPICKLESERIES:
- GOAN TENDLI PICKLE
- PRAWN BALCHAO
- RAW MANGO CHUTNEY
- RAW MANGO WATER PICKLE
- HOMEMADE GOAN TODDY VINEGAR
- THE HOMEMADE PICKLE SERIES
- STICKY LIME PICKLE
- APPLE PICKLE
Goan Brinjal (Eggplant/Aubergine) Pickle
- 4 nos Aubergines large ones, cut into small cubes
- 2-3 tbsp Turmeric powder
- Salt to taste
- 2 cups Vegetable oil for pickling as much as possible or more
- Curry leaves handful
- Vinegar to taste
- ½ cup Recheado masala recipe linked below, add more if needed
- Sugar as per taste
- Wash and pat dry the aubergines. Then cut the aubergines into small cubes. To it add turmeric powder and salt. Spread it out well and keep it to dry in the sun for a day or two. Once its nice and dry follow the next steps.
- In a heavy bottom pan add enough oil. When the oil gets hot enough add the curry leaves, recheado masala, vinegar and sugar for taste. Fry it well for a few minutes.
- Now add the aubergine cubes and keep it on a low flame until it cooks for about 5-10mins. Taste for seasoning.
- Once cooled, keep it bottled up up to a year with some oil on top so it doesn't get spoilt.
- Measure the other ingredients as per the quantity of the brinjal.
- Follow this recheado masala recipe for the above pickle recipe.
- Best eaten with plain rice and some fish curry or stuffed in a bread.
- This pickle can be kept out in normal room temperature in a cool dry place. Store for up to a year.
- Perfect when made during summers.
If you like what you see then do not forget to pickle some aubergines the Goan way and tag us on a post on Instagram using the hashtag #deliciouscravingsatvaniaskitchen and #thehomemadepickleseries. Also, join us on Facebook and Twitter.
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Until next time…